Onions papad pagodas

Onions and papads pagoda:

Ingredients:
1cup- onions
1cup- papads crushed
½ cup coriander leaves
½ cup tomato chopped
¼ cup- besan
3sp- corn flour
2tsp- rice flour
2tsp- ginger garlic paste
1 tsp cumin seeds
5- green chillies
Curry leaves
Salt to taste
Pinch of turmeric
2cups oil for deep fry
3sp water

Procedure:

In a bowl add all above ingredients with adding requiring water. (Excluding oil). Heats the pan with, 2 cups of oil, And make the consistency as pagodas in low flame. Now the pagodas are ready to serve with tomato sauce.

Akakarakaya(teiselgourd) potato gravy curry

Ingredients:

3 cups-akakarakaya(teisel gourd)

½ cup- boiled potato
½ cup onions fried paste
2 tomatoes paste
1 sp ginger garlic paste
¼ sp mustard seeds
1/4sp garam masala powder
1 sp red chily powder
4 sp- paste of (khuskhus,cashewnuts,coconut)
Salt to taste
Oil
Coriander leaves

Procedure:


Heat the pan with 4 sp of oil, now add mustard seeds, onions paste, ginger garlic paste and paste of( khuskhus,cashewnuts,coconut) fry well for 2 minutes. Now add tomato paste, red chili powder,salt to taste,garam masala powder and add choped akakarakaya fry well for 5 minutes. Add boiled potato pieces, and ¼ cup water,cover it for 2 minutes . At last add coriender leaves.serve hot with roti or rice.

Tomato sauce

Ingredients:
8 Tomatoes
Tamarind lemon sized
2 tsp ginger garlic
2 green chilies
1 tsp chili powder
2 cardamoms
2 cloves
1 piece cinnamon stick

1 tsp sugar
5 tsp vinegar
½ tsp garam masala
¼ piece Beetroot
1 onion, sliced

Direction:

Boil tomatoes, and beet root, after boiling make a smooth paste. In that add ginger and garlic pieces, green chilies, cardamoms, cloves, cinnamon stick, tamarind, and sugar, grind all items.

Again boil that sauces add water and salt Simmer till the water begins to gently bubble, Remove from heat add vinegar. You can store this sauce in refrigerator up to one week.

Tomato Dosa

Ingredients:

2 cup Rice Flour
1 cup Maida Flour
1 cup small Soji
1 Kg. Fresh Tomato
1 cup Onion chopped
2 tsp fresh Ginger
1 cup fresh Coriander
2 Green Chilies
Salt to taste
½ cup Oil for, making dosa.
Direction:

Grind tomato with adding ginger, green chilies, and cumin seeds. Grind into fine paste. Mix all the flours in a big bowl and add the tomato juice by mixing thoroughly till you get the dosa consistency. Add lemon juice and salt to taste. Heat the pan with 2 tsp oil and make dosa. On the top of dosa you can add coriander leaves, and chopped onions for additional taste.

Tomato chapattis

Ingredients:

2 cup wheat flour
¼ cup Maida
Salt to taste
4 tomatoes (boil and paste it)
3 tsp beetroot juice
½ cup onions
½ cup coriander leaves
2 green chilies
1 tsp cumin seeds
1 tsp garam masala powder

Direction:

Boil tomatoes with onions, green chilies, salt, cumin seeds, and paste it. In wheat flour add salt oil, instead of water add tomato paste, garam masala, beet root juice and coriander leaves. Knead into pliable dough. Cover with wet cloth and keep aside for ½ hr. Divide the dough into 12 balls. On a well-floured surface, roll them out into Paratha. Heats the chapatti pan or oven place the paratha’s in it and roast for a few seconds on medium heat.